Everything Everywhere All At Once

February 25, 2025Anthony Panariello Leave a comment

If Everything Everywhere All at Once were a person, it would be the most chaotic, over-caffeinated, emotionally unstable, and absurdly wise friend you have—the one who somehow makes you laugh, cry, and question the meaning of life in the span of a single conversation. This movie isn’t just a film; it’s a full-body experience. It grabs you by the collar, hurls you through the multiverse at breakneck speed, and somehow, by the end, makes you believe in the power of googly eyes and a well-placed hug.

At the heart of this madness is Michelle Yeoh, who plays Evelyn Wang, a middle-aged laundromat owner drowning in tax problems, an unraveling marriage, an increasingly distant daughter, and, oh yeah, an unexpected multiversal war where she’s the universe’s last hope. So, you know, a normal Tuesday. Yeoh is a revelation—switching from exhausted immigrant mother to kung-fu master to hot-dog-fingered romantic to literally a rock, all while making you feel every ounce of her existential crisis. It’s like watching an entire lifetime of performances crammed into one movie, and she absolutely owns every second.

And then there’s Ke Huy Quan, who storms back into Hollywood like he never left, delivering one of the most heartbreakingly pure performances as Waymond, Evelyn’s kind, soft-spoken husband who turns out to be the most quietly profound character in the entire film. One minute he’s bumbling with fanny-pack dad energy, the next he’s slicing through goons with said fanny pack, and then, just when you think you have him figured out, he drops the monologue about kindness that shatters your soul into a million pieces. This is the kind of performance that makes you want to hug every nice person you’ve ever met.

And then there’s Stephanie Hsu as Joy/Jobu Tupaki, who, honestly, might be one of the most hilariously terrifying antagonists ever put to screen. She’s nihilism in a glittering Elvis suit, flipping between existential despair and chaotic slapstick, and somehow, amidst all the ridiculousness, she delivers a gut-punch performance about generational trauma, identity, and the all-consuming fear of never being enough. If you thought your mom made you feel guilty, imagine if she could literally fight you across infinite universes.

But let’s talk about how this movie does what it does. The Daniels (Daniel Kwan and Daniel Scheinert) direct this film like two absolute lunatics who somehow got their hands on an A24 budget and decided to use it to make the most emotionally resonant fever dream imaginable. The editing is on another level—flipping between universes, tones, and aspect ratios like it’s no big deal. One moment it’s a high-stakes kung-fu battle, the next it’s a heartfelt conversation between two literal rocks, and somehow, both scenes hit just as hard.

And the action? Gloriously absurd. You will never see another movie where a butt-plug-fueled martial arts battle exists in the same space as an Oscar-worthy meditation on love and acceptance. The fight choreography is top-tier—equal parts Jackie Chan homage and absurdist comedy—because why shouldn’t a fight scene involve a guy using a keyboard like nunchucks?

And let’s not forget the emotional core of it all. Because underneath the hot-dog fingers, the raccoon puppeteering (yes, Raccacoonie is real and magnificent), and the existential bagel of doom, this is a story about a mother and a daughter, about learning to choose love and kindness even when life is messy and incomprehensible. It’s about the small, quiet moments that make existence meaningful—even if you are just a rock on a hill.

By the time the credits roll, you’re left feeling emotionally drained in the best way possible. Everything Everywhere All at Once is absurd, heartfelt, hilarious, existential, and genuinely one of the most original films ever made. It’s a love letter to chaos, to immigrant families, to kindness, and to the fact that sometimes, the only way to fight existential dread is to put googly eyes on everything.

Worldwide Food Tour – Cuba

February 25, 2025February 19, 2025Anthony Panariello Leave a comment

If there is one dish that embodies the soul of Cuban home cooking, it’s Picadillo. This hearty, flavorful ground beef stew is a staple of Cuban cuisine, found in homes, cafeterias, and family gatherings across the island. With its perfect balance of savory and sweet flavors, Picadillo is a dish that reflects Cuba’s rich culinary history, blending Spanish, African, and Caribbean influences into a comforting, satisfying meal.

Picadillo is more than just a beef stew—it’s an essential part of Cuban identity, a meal that every Cuban family has their own version of, passed down through generations. Often served with white rice, black beans, and fried plantains (plátanos maduros), Picadillo is simple, affordable, and deeply comforting.

The History: A Spanish Dish with Caribbean Flair

The origins of Picadillo trace back to Spain, where a similar minced meat dish was prepared with tomatoes, garlic, and spices. When Spanish colonists brought the recipe to Cuba, local ingredients such as olives, raisins, and capers were added, creating the signature Cuban Picadillo we know today.

The name “Picadillo” comes from the Spanish word “picar”, meaning “to chop” or “mince,” referring to the finely ground or chopped beef that forms the base of the dish.

Over time, Cuba’s African and Caribbean culinary influences added further depth to Picadillo. The addition of sweet raisins alongside briny green olives and capers reflects the Caribbean’s love of combining sweet and salty flavors—a hallmark of Cuban cuisine.

Today, Picadillo is a beloved comfort food across Latin America, with regional variations found in Puerto Rico, the Dominican Republic, the Philippines, and Mexico. However, Cuban Picadillo remains distinct for its unique mix of spices, olives, and raisins, creating a rich, sweet-savory depth that sets it apart.

What is Cuban Picadillo?

At its core, Cuban Picadillo is a savory ground beef stew, simmered with a fragrant mix of tomatoes, onions, garlic, bell peppers, olives, capers, and raisins.

Essential Ingredients of Cuban Picadillo:

Ground Beef (Carne Molida): The base of the dish, traditionally 85/15 ground beef, offering the perfect balance of richness and texture.
Tomatoes & Tomato Sauce: Provides a slightly acidic, umami-packed base for the sauce.
Onion, Garlic, & Bell Peppers (Sofrito): The Cuban “holy trinity” of flavors, forming the aromatic backbone of the dish.
Olives & Capers: Add a briny, salty punch that contrasts beautifully with the sweetness of the dish.
Raisins: A key ingredient that gives Cuban Picadillo its signature sweet element, balancing the acidity and saltiness.
Cumin & Oregano: Traditional Cuban spices that infuse warmth and depth into the stew.
Bay Leaf: Adds a subtle, earthy aroma.
White Wine or Vinegar: A small splash enhances the flavors and adds brightness.

Some variations of Picadillo also include potatoes, carrots, or even a splash of rum to deepen the dish’s complexity.

Tasting Notes: The Perfect Harmony of Sweet, Salty, and Savory

Picadillo is a dish of contrasts and balance, where each bite delivers a rich, meaty texture with bursts of sweetness and brininess.

The ground beef is tender and juicy, absorbing the flavors of the aromatic tomato-based sauce.
The raisins provide subtle sweetness, softening the dish’s boldness.
The olives and capers bring a sharp, salty bite, cutting through the richness.
The soffrito (onions, garlic, and peppers) creates a deep, fragrant foundation that ties everything together.
When served with fluffy white rice, it soaks up the sauce beautifully, making each bite deeply satisfying.

How Cuban Picadillo is Served

Picadillo is versatile and can be enjoyed in many ways:

1. Classic Plate: With Rice and Black Beans

Traditionally served with white rice (arroz blanco) and black beans (frijoles negros).
Often accompanied by sweet plantains (maduros) or fried yuca.

2. Picadillo-Stuffed Empanadas or Papas Rellenas

Used as a filling for empanadas (Cuban turnovers).
Stuffed inside papas rellenas, Cuban-style fried mashed potato balls filled with picadillo.

3. Tacos or Tostones Rellenos

Some modern adaptations serve Picadillo inside taco shells or as a topping for crispy fried plantains (tostones rellenos).

4. With a Fried Egg on Top

In some Cuban households, Picadillo is served with a fried egg on top, adding extra richness.

No matter how it’s served, Picadillo is a dish that feels like home, bringing warmth and nostalgia with every bite.

Beyond Cuba: Picadillo’s Global Variations

While Cuban Picadillo is unique for its olives, capers, and raisins, many countries have their own versions:

Puerto Rico: Includes sofrito, potatoes, and sometimes ham for extra smokiness.
Dominican Republic: Similar to the Cuban version but often spicier.
Mexico: Sometimes includes chipotle or chili peppers for a smoky heat.
Philippines: A completely different take, made with ground pork, carrots, potatoes, and soy sauce.

Despite these variations, Cuban Picadillo stands out for its perfect balance of sweet and salty flavors, making it one of the most comforting and distinctive versions.

Why Picadillo is the Ultimate Cuban Comfort Food

✔ Rich in Flavor – The perfect combination of savory, sweet, and briny flavors.
✔ Affordable & Easy to Make – Uses simple, pantry-friendly ingredients.
✔ Versatile – Can be eaten on its own, over rice, in empanadas, or stuffed into vegetables.
✔ Deeply Rooted in Cuban Culture – A dish that has been passed down for generations.

Whether you’ve had Picadillo before or are trying it for the first time, this dish captures the essence of Cuban home cooking—bold, balanced, and full of heart.

Chapter One

February 24, 2025Anthony Panariello Leave a comment

Caldren was lost.

Walking along a ridge he consulted the weathered map in his hand. Up until this point the map was leading him unerringly towards the destination. He left his entire life behind on the chance that this map and the journal it was folded into were real and he didn’t know what he would do if it turned out otherwise.

He was getting tired – his life as a scholar generally did not include athletic pursuits and the scramble across the rock spree and the climb to the ridge had left him sore and exhausted. The trail was clearly marked up until he got to this ridge and then the paths that were supposed to be were instead dense thickets and scrub pines and twisty mountain pathways that all seemed to circle back on each other. Trying to catch his breath in the thin mountain air he sat down heavily on a felled tree and stared at the map as if he looked at it long enough it would give up its secrets.

He glared at the dense overgrowth and grumbled to himself that he should have brought that sword his father had given him. He had never followed his father and brother into the military, but at least a sword would have been useful for cutting through the dense undergrowth. Perhaps the trail was simply overgrown and he needed to cut his way to his destination. He unsheathed his knife from its belt and stared morosely at it – it would take weeks to try to cut through with the knife which was already pretty dull from cutting wood for the evening fires.

The sun was setting soon and the wind was picking up. Caldren pulled his scholars robes from his pack and put them on. He knew the nights up here would be brittle and as his breath puffed into the night air and started a small campfire outside of a sheltered spot amidst the boulders. He didn’t think anyone was around to see the light of the campfire but he shielded it anyway just in case. He wasn’t doing anything technically wrong but he wanted to avoid any entanglements with imperial troops or bandits who would rob him of his already meager possessions.

Settling in for the night he took out his map again. It was yellowed from age and was annotated in a language he didn’t recognize, which was unusual for him as languages was one of the few things he truly excelled at. He was still unsure what he had gotten himself into. After years of searching for any information on the old magic an imperial officer shows up and just hands him a book detailing a mysterious place in the mountains that might be a lost school? It seemed too easy and he was definitely worried that it was a trap and if he did find the location imperial seekers would appear from behind the scrub pines to capture him.

Shaking his head, Caldren picked a random page in the book and started reading. This is something that he had been trying to uncover for a decade now. Magic – real magic like the mages of old. Not the imperial magic so tightly controlled or the hedge witches hiding in the wilderness. The magic spoken of in the tales his mother would tell him at night by the hearth.

Caldren loved these stories and they filled his boyhood imagination with wonder which lead him to pursue a life as a scholar instead of joining the militia as his father had wanted. He spent his days at his duties as an imperial scholar writing books with the words he was given and managing the library at the imperium. It was during a routine cataloging of captured books that he first found the mention of the school and the library. He was reading a pretty straightforward accounting of a merchant guild meeting when there was an entry detailing a funding request for an explorer who claims to have found Aethervale – the mythical location of the library of Temerith. The entry just notes their name as Malcom Sterling and that they granted him the necessary funds in return for first right to books found in the library.

Malcolm Sterling, the leader of the doomed Blackwood company. Everyone had heard the story of how the fabled company disappeared on its way back from one of their expeditions. Some of their company were found at the edges of the Bonechime woods their bodies refusing to rot away – their sightless eyes still facing the wood. Caldren had always thought the stories were fabricated to keep people away from the Bonechime woods but the more he read the more unsettled he became. There was something wrong with that place. It got its name from the sounds that came from the forest when the wind blew through it – a discordant knocking that seemed to follow no pattern but seemed deliberate.

Caldren suspected something else happened to the Blackwood Company. He couldn’t shake the feeling that the Imperial seekers had found out what Malcolm was attempting to do and took steps to ensure that the knowledge remained hidden. Caldren recalled the legends of Temerith and they all seemed to agree that it cannot be found unless it wants you to find it. Caldren always thought that was strange ascribing intent to a building but the legends were all pretty consistent. He wasn’t sure how they ended up hundreds of miles from their original destination however, and the mystery of that is part of what was keeping the legend alive.

Caldren closed the book and threw some more wood onto the small fire. He stared out into the darkening sky through the hazy blue smoke trying to figure out the mystery of this place. He always loved solving puzzles he was persistent when chasing down ideas and he has this unusual ability to remember things he has read clearly. He sorted through all the things he knew about this place trying to tease out a way to gain access.

Before the rise of the empire Temerith was the place mages went to study and learn amongst their peers. The biggest feature of the place was its massive library. The legends claim that you couldn’t ever enter the library itself as it was a stronghold built to protect knowledge. You’d have to speak to the librarians and they would find you the knowledge you sought. The legends here differ as a few claim the librarians were a subset of mage who specialized in managing the library while others claim that the librarians were magical constructs. One thing the legends all agree on were the clockwork archivists – metallic automatons who would gather and sort the books but also serve as guardians. There were a few descriptions of the in some of the books he’d read and they sounded terrifying. Fabricated from some sort of metallic alloy they stood seven feet tall and moved with a grace the belied their mechanical nature. They were generally viewed as benign until someone foolishly tried to break into the library proper. That’s when the guardians put down their books and according to one of his favorite legends their hands became weapons. Caldren never knew why anyone would try to break into a place that had giant metal guards with sword hands but he guessed that some of the knowledge contained in that library had incalculable value.

All the sources he read indicated that the library is hidden somehow and that only people who can channel the magic can find the entrance. He didn’t agree with that idea entirely as there are records of non mages visiting the library so there has to be a way for the everyday needs of such a place to be met. You need food and trade goods for one and he just didn’t see someone who can channel the very energies of the world opening up a bakery. His best guess was there was a way station where visitors would go first and they would be guided in or they would open the lower areas outside of the library proper at certain times to allow for free movement of people. These were all guesses at best as most of the knowledge of the library and magic itself was destroyed by the imperium after the pogrom. Part of his duties as a scholar was to check for the knowledge and ensure it was destroyed but his small act of rebellion was ensuring he read every page as they would be recorded in his memory and he’d write down anything important in a series of journals he kept hidden under a stone in his chambers. Those books were now secured in oilcloth and buried underneath the willow tree he used to climb as a child when playing outside his home. It wouldn’t do to have them discovered once they realized he was never coming back from his sabbatical.

Having exhausted his knowledge of the place and still no closer to finding an answer. He fished some dried meats from his pack and started to gnaw absentmindedly as he considered his next steps. He’d been here for just under a week and he was still no closer to finding the entrance than when he’d arrived. Was this even the right valley? The mountain range stretched for thousands of miles and there could be hundreds of places that match the description of Aethervale. He felt the frustration grow inside of him. He’d left his entire life behind on this insane gamble and he needed this to be the right place he felt deep down that this was the right place he just wasn’t looking at the problem from the right viewpoint.

He did a quick calculation and figured that he had about another week’s worth of food if he was careful and stretched it out as best he could. He’d already lost a significant amount of weight over the last few weeks in this place eating dried rations and whatever he could scavenge. so he wasn’t sure he could go much longer than a week and still have the strength to climb back out and get to the nearest town which was a small mining town about 20 miles from where he started this fools journey. He had tried catching some fish or hunting small game but he just didn’t have any skills in that area so after a few days he resigned himself to the dried foods he has purchased before heading into the mountains.

Having finished his meager meal he walked down to the river to fill his waterskin. Walking around in circles for hours was thirsty work he thought to himself as the icy water numbed his hands. He longed to bathe or clean his robes but he was pretty sure he’d get hypothermia if he tried either of those things so he trudged back up to his campsite grateful for even the little warmth the fire was providing him.

As he left the woods and entered the clearing where his little fire was he froze. Someone was sitting at his fire.

Goal Met – Write a Short Story (10,000 words)

February 24, 2025Anthony Panariello Leave a comment

So I had this idea that had been percolating in my head for a while for a story and I always wanted to sit down and write it out to see what form it would take. I actually had a one note page with some idea snippets and overall themes and worldbuilding but never sat down and stared at the blank page.

I struggled with this goal for a while because I either had so many ideas I didn’t know where to start, or my brain was hiding all it’s good ideas deep down where I keep all the names of my grade school teachers. I didn’t waste all the time though as I added more notes and ideas to my notebook trying to kickstart some good ideas.

I think it was tongue in cheek when the first words I wrote were that the main character was lost as I self identify with that character in a lot of ways. But something happened once I put those words down – the story just started flowing onto the page as all the various parts I had in my Lego bin of a brain started clicking together. I had written chapter one and two, and once I had some sort of progress I knew I needed a bit of a prelude to explain what set all these events in motion. That also led to another flashback chapter which provides a bit more context as to what he’s doing wandering around lost in the mountains to begin with.

I got a few more chapters in before I started having to map out where the plot was going so I didn’t write myself into a corner. That’s when I started exploring various writing tools and worldbuilding apps (some even AI based) to help build out the world a bit and have a sketch of an outline. As a discovery writer I sometimes create entire new sections because I think the idea is cool and trying to lockstep that to a hard outline would feel constraining.

The only issue was that I blasted past my 10,000 word goal and I have no plans on stopping. While I don’t fancy myself a professional writer by any means, I really feel like there’s a book here that I should finish writing if only to prove to myself that I can. I’m actually really excited by some of the worldbuilding I’ve created and the characters so even if I’m the only one who reads it I kind of want to see how this plays out.

So I’m marking this goal as done – I wrote the short story in my head and then expanded it to a much greater idea and will be posting chapters on this blog as we go.

Beach Boys – Pet Sounds

February 24, 2025February 19, 2025Anthony Panariello Leave a comment

Before Pet Sounds, The Beach Boys were just that band your dad probably listened to while waxing his surfboard, cranking out sunny, harmonized odes to cars, girls, and the California dream. Then Brian Wilson went ahead and dropped this album—a record so ambitious, so breathtakingly beautiful, that it didn’t just change music, it made the Beatles rethink their entire existence. Pet Sounds is the moment the Beach Boys stopped being a pop band and became something much, much greater: architects of one of the most profoundly moving records ever made.

Released in 1966, Pet Sounds is Brian Wilson’s baby—his heart, mind, and fragile genius poured into 13 songs that are somehow as complex as a symphony and as emotionally direct as a diary entry. While the rest of the band was still riding the surf-rock wave, Wilson was holed up in the studio, crafting intricate, orchestral soundscapes, layering harmonies so lush they sound like they were sent down from the heavens, and generally losing his mind in pursuit of perfection. And it worked.

The album opens with “Wouldn’t It Be Nice,” a song so joyful, so bursting with hope, that you almost miss the fact that it’s drenched in longing and frustration. This isn’t just a love song—it’s a plea, the sound of youth itself, wishing time would move faster so real life could begin. Then comes “You Still Believe in Me,” where Brian’s voice sounds so delicate it might shatter, backed by plucked piano strings and harmonies that swell like a sunrise. It’s devastatingly gorgeous.

But the real emotional gut punch arrives with “Don’t Talk (Put Your Head on My Shoulder),” which might be the most heartbreakingly intimate song ever written. It’s so stripped down, so vulnerable, that it feels less like a song and more like a whispered confession. And then, just when you’re wiping away a tear, here comes “God Only Knows”—possibly the greatest love song of all time. The genius of it isn’t just in its sweeping, celestial melody, or Carl Wilson’s angelic vocal, but in the fact that it begins with the line “I may not always love you.” No one had ever dared start a love song like that before. It’s honest. It’s human. And it’s perfect.

The rest of the album is a sonic playground. “I Know There’s an Answer” is trippy and philosophical, “Here Today” feels like an anti-love song dressed in baroque pop, and “I Just Wasn’t Made for These Times” might as well be Brian Wilson’s autobiography, a heartbreaking lament from a man who felt utterly alone even while making the most beautiful music of his life. And then there’s the instrumental “Let’s Go Away for Awhile,” which doesn’t even need lyrics—it’s pure emotion, translated into sound.

By the time Pet Sounds closes with “Caroline, No,” a song that sounds like the death of innocence itself, you realize you’ve just experienced something more than an album. This is Brian Wilson’s soul, captured on tape. It was ahead of its time in ways no one understood in 1966, but decades later, it stands as one of the most important, influential records in history. Paul McCartney called Pet Sounds his favorite album of all time—and he wrote Sgt. Pepper. That should tell you everything.

Why is Pet Sounds a top-five album of all time? Because it’s the sound of someone trying to reach musical perfection and somehow succeeding. Because it took the pop music rulebook and rewrote it in full color. Because it’s as heartbreaking as it is hopeful, as complex as it is simple, and as fresh today as it was nearly 60 years ago. Because once you hear it, it never really leaves you. And because, in the end, God only knows what we’d be without it.

Worldwide Food Tour – Turkiye

February 24, 2025February 19, 2025Anthony Panariello Leave a comment

In Turkish cuisine, where vegetables are often the star of the meal, Kabak Yemeği (pronounced kah-BAHK yeh-MEH-ee) holds a special place as a light, healthy, and flavorful zucchini dish. Found in home kitchens across Turkey, this dish is a staple of Aegean and Mediterranean cuisine, where fresh, seasonal vegetables are celebrated.

Kabak Yemeği is a simple yet deeply satisfying dish, often cooked with olive oil (zeytinyağlı) for a light, vegetarian-friendly version, or with ground beef or lamb for a heartier meal. The slow-cooked zucchini absorbs the rich flavors of tomatoes, onions, garlic, and a touch of spices, creating a dish that is both delicate and deeply comforting.

This humble yet elegant dish is a perfect example of the Turkish philosophy of letting fresh ingredients shine, making it a staple in both summer kitchens and year-round home cooking.

The History: Aegean and Ottoman Roots

Zucchini (kabak) has been a part of Turkish cuisine for centuries, brought to Anatolia through trade routes from the Middle East and Central Asia. As a key vegetable in Ottoman palace cuisine and village kitchens alike, zucchini was embraced for its mild, slightly sweet flavor and versatility.

Kabak Yemeği is an example of zeytinyağlı (olive oil) dishes, a category of Turkish cuisine that includes vegetable-based, slow-cooked meals prepared with high-quality olive oil and enjoyed at room temperature. These dishes, influenced by Aegean and Mediterranean cooking traditions, became especially popular in Izmir, Bodrum, and coastal regions where olive trees thrive.

However, variations of Kabak Yemeği also exist in central and eastern Anatolia, where meat and yogurt-based versions are more common. This reflects Turkey’s diverse culinary regions, each adapting the dish to local tastes and ingredients.

What is Kabak Yemeği?

At its core, Kabak Yemeği is a gentle, slow-cooked zucchini dish, lightly stewed in a tomato-based sauce with aromatics and olive oil. It can be served warm or at room temperature, making it a versatile addition to Turkish meals.

Essential Ingredients:

Zucchini (Kabak): The star of the dish, typically sliced into rounds or cubes.
Onion: Provides a subtle sweetness and depth.
Garlic: Adds aromatic richness.
Tomatoes: Fresh or canned, creating a light yet flavorful sauce.
Olive Oil: Essential for zeytinyağlı versions, adding silkiness and a mild fruitiness.
Spices: Typically salt, black pepper, and sometimes red pepper flakes (pul biber) for mild heat.
Water or Stock: Helps create a gentle, stew-like consistency.
Optional Ingredients: Some versions include carrots, rice, or bulgur for additional texture.

For meat-based versions, ground beef or lamb is lightly browned with onions before adding the zucchini. For a lighter, summer-style dish, the olive oil version is more common.

Tasting Notes: Light, Delicate, and Satisfying

Kabak Yemeği is subtle yet deeply flavorful, offering a balance of sweet zucchini, tangy tomatoes, and savory aromatics.

The zucchini becomes tender but not mushy, absorbing the surrounding flavors.
The tomato sauce adds a gentle acidity, complementing the mildness of the zucchini.
Olive oil creates a silky, almost buttery texture, especially when the dish is served at room temperature.
If meat is added, it lends a deeper umami richness, making it a more robust meal.

This dish is both light and comforting, making it an excellent choice for a hot summer evening or as part of a mezze-style meal.

How Kabak Yemeği is Served

Kabak Yemeği is traditionally enjoyed in two main ways:

1. As a Light Main or Side Dish (Zeytinyağlı Style)

Served at room temperature or slightly chilled, as part of a mezze spread or a light summer meal.
Drizzled with extra olive oil and lemon juice for brightness.
Often accompanied by yogurt (sarımsaklı yoğurt – garlic yogurt) and fresh bread.

2. As a Hearty Main Dish (Etli Kabak Yemeği – With Meat)

Served warm, often with rice (pilav) or bulgur pilaf.
A spoonful of thick Turkish yogurt on the side adds creaminess and tang.
Some versions include a touch of red pepper paste (biber salçası) for an extra kick.

No matter how it’s served, Kabak Yemeği is a staple of home-cooked Turkish meals, offering comfort and nourishment in every bite.

Beyond Turkey: A Dish Loved Across the Mediterranean

While Kabak Yemeği is distinctly Turkish, similar zucchini-based stews exist throughout the Mediterranean and Middle East.

In Greek cuisine, a dish called Briam features zucchini and tomatoes baked with olive oil.
In Lebanon and Syria, Kousa Mfarakeh is a similar slow-cooked zucchini dish with garlic and tomatoes.
In Italy, Zucchine alla Scapece is a lightly fried and marinated version of the dish.

Despite regional differences, the concept of slow-cooked zucchini in olive oil remains universal, celebrated for its simple yet irresistible flavors.

Why Kabak Yemeği is a Timeless Turkish Classic

✔ Healthy & Light – A naturally nutritious dish packed with fiber and vitamins.
✔ Versatile – Can be made vegan or with meat, depending on preference.
✔ Simple Yet Flavorful – Uses just a few ingredients but delivers deep, satisfying taste.
✔ Perfect for Any Season – Served warm in winter, cool in summer.
✔ Deeply Rooted in Turkish Culinary Culture – A dish passed down through generations, always present in family meals.

If you love Mediterranean flavors and wholesome, home-cooked meals, Kabak Yemeği is a dish worth trying.

Worldwide Food Tour – Vietnam

February 23, 2025February 18, 2025Anthony Panariello Leave a comment

A Dish of Comfort and Tradition

In the heart of Vietnamese cuisine, few dishes are as deeply cherished as Phở (pronounced “fuh”). While Phở Bò (beef pho) is the more internationally recognized version, Phở Gà (chicken pho) holds a special place in Vietnamese households as a lighter, more delicate alternative—one often associated with home-cooked comfort, early morning street food rituals, and the soulful essence of Hanoi.

With its aromatic, crystal-clear broth, silky rice noodles, and tender poached chicken, Phở Gà is both a meal and an experience—a dish that speaks of family, warmth, and tradition.

The History: A Humble Dish with French and Chinese Influences

Phở originated in northern Vietnam in the late 19th or early 20th century, likely influenced by both Chinese and French cooking techniques. The Chinese introduced rice noodles and slow-simmered broths, while the French contributed their love of rich stocks and slow-cooked meats (similar to pot-au-feu, which some believe influenced the name “phở”).

Originally, phở was made with beef, but during wartime and economic hardships, beef became scarce, and chicken emerged as a more affordable protein. Thus, Phở Gà was born—a dish that retains the depth of traditional beef pho while offering a lighter, cleaner, and more fragrant alternative.

Unlike Phở Bò, which requires hours of simmering bones to extract deep beefy flavors, Phở Gà can be made more quickly while still delivering an incredibly rich, aromatic broth.

What is Phở Gà?

At its core, Phở Gà is a chicken noodle soup, but it is far from ordinary. What sets it apart is its delicately spiced, clear broth and the balance of flavors achieved through a carefully crafted combination of aromatics, herbs, and condiments.

Essential Ingredients of Phở Gà:

Chicken (Gà): A whole chicken is poached to create a naturally rich and fragrant broth. The meat is then shredded and added back to the soup.
Rice Noodles (Bánh Phở): Flat, slippery rice noodles (similar to fettuccine) form the comforting base of the dish.
Broth: The heart of Phở Gà, made by simmering chicken with:
- Charred onion & ginger (for deep, caramelized sweetness)
- Star anise & cinnamon (for warmth and subtle spice)
- Cloves & coriander seeds (for added complexity)
- Fish sauce & rock sugar (to balance umami and sweetness)
Herbs & Garnishes: Fresh toppings like Thai basil, cilantro, scallions, lime, bean sprouts, and chili slices add layers of brightness and crunch.
Condiments: Traditional additions include hoisin sauce, sriracha, and chili-garlic sauce, but purists often prefer to keep it simple to appreciate the broth’s delicate flavors.

Unlike beef pho, which has an earthier, more robust profile, Phở Gà is lighter, more aromatic, and slightly sweeter, making it an excellent option for those who enjoy a gentler yet deeply flavorful broth.

Tasting Notes: A Symphony of Subtle Flavors

A steaming bowl of Phở Gà is a multi-sensory experience:

The broth is clear and golden, with a delicate yet profoundly savory depth, kissed with warming spices like cinnamon and star anise.
The chicken is tender, juicy, and subtly infused with the broth’s aromatics.
The rice noodles are soft yet resilient, absorbing the soup’s rich flavors with every bite.
The fresh herbs and lime add a vibrant contrast, cutting through the warmth with citrusy brightness.
The optional chili and sriracha provide a fiery kick, for those who crave extra heat.

Each spoonful is a balance of comforting warmth, aromatic spices, and fresh vibrancy, making Phở Gà a dish that soothes the soul while invigorating the senses.

How Phở Gà is Served

Unlike Western-style chicken noodle soups, Phở Gà is assembled in layers just before eating, ensuring each component retains its texture and flavor.

A bed of soft rice noodles is placed in a bowl.
Shredded chicken is arranged over the noodles.
Steaming, fragrant broth is ladled over the top.
Fresh herbs, lime, and bean sprouts are served on the side for customization.
Condiments like hoisin sauce and chili sauce can be added to taste.

Phở Gà is traditionally enjoyed for breakfast or lunch, though it’s comforting enough for any time of day.

Beyond Vietnam: A Global Comfort Food

Thanks to the worldwide popularity of Vietnamese cuisine, Phở Gà has become a global comfort food, found in restaurants from Paris to Los Angeles. While variations exist, nothing compares to the authenticity of a home-cooked or street-side bowl in Hanoi, where vendors have perfected the craft over generations.

Why Phở Gà is the Ultimate Comfort Food

It’s nourishing – A warming broth, lean protein, and fresh herbs make it both healthy and satisfying.
It’s aromatic and deeply flavorful – The carefully balanced blend of spices and umami-rich broth creates an unforgettable taste.
It’s versatile – Can be customized with different herbs, condiments, and proteins to suit individual preferences.
It’s deeply tied to Vietnamese culture – A dish that represents tradition, family, and the simplicity of a well-crafted meal.

Phở Gà proves that sometimes, the most humble ingredients—when treated with care and patience—can create something truly extraordinary.

Prelude

February 23, 2025February 25, 2025Anthony Panariello Leave a comment

Prelude | 15 years ago

CCaldren curled up by the fire as his mother settled into her customary spot in the old wooden chair by the hearth. Sleep tugged at his eyelids, but he fought it, as small boys often do, afraid he might miss something important.

“Tell me a magic story,” he said, stifling a yawn. The stories of the old magic were his favorites—the ones where her voice wove spells of its own, making his imagination come alive.

His mother smiled, but it didn’t quite reach her eyes. “Cal, my dear, it’s time for bed.” She shifted in her chair, reaching for him as if to scoop him up, but he wriggled away.

“I’m not tired! Please?”

She sighed, though her lips still carried a ghost of amusement. “Fine, but only a short one. And you must go to bed after—do you promise?”

“Yes, Mom,” he said solemnly, excitement barely concealed as he settled against the warmth of the fire.

His mother turned toward the window, staring out for a long moment, as though watching something unseen in the night. When she faced him again, her usual playfulness had vanished, replaced by something heavier—something that made Caldren’s skin prickle. Then, she spread her hands in a familiar motion, the one she always used to begin a story of the old magic.

Only this time, her voice was different. This time, it carried a warning.

“Before the Empire came, there were men and women who could tap into magic, a power as vast and untamed as a storm. It was a river that could grant great miracles—or consume those who touched it. Only those with the strongest will could wield it without being burned to ash. There were those who healed, those who built, and those who destroyed. Wars were fought, fire rained from the heavens, and men vied for dominion over magic itself.”

Her green eyes met his, and for the first time, Caldren wasn’t sure he wanted to hear the rest.

“But there were others who twisted the power in forbidden ways—ways so dark I will not speak of them, for even knowledge of such things can stain the soul.”

A chill crept over Caldren’s skin. His tiredness evaporated.

“Mother… what’s wrong?” he whispered.

She stood, pulling back her auburn hair and fastening it in place with practiced ease. Her hands trembled. “I’m sorry, Cal. This story won’t end the way you want it to.”

Three sharp knocks at the door shattered the moment.

Caldren flinched, turning wide eyes to his mother. Out here in the marshlands, visitors were rare—especially at this hour.

Her expression hardened. The air around her shifted, crackling with something Caldren had never felt before. Her green eyes flickered, their depths catching an eerie, azure glow. Shadows danced across her face as she lifted her hands—not to weave illusions as she often did, but with intent.

When her fingertips touched his forehead, a jolt ran through him. A force pressed against his chest, like an unseen tide pushing him backward. Yet, somehow, he hadn’t moved at all.

“Cal, listen to me,” she murmured. “I’ve hidden you from them, but I must focus on maintaining the spell, or they will see through it. I cannot protect you if I do anything else.”

Tears stung his eyes. “They’re here for you, aren’t they? They’re going to take you away.”

His mother’s face twisted with pain, but she nodded.

The Empire’s Seekers. The ones who came for people with magic. The ones who were never seen again.

“I thought we were safe here,” she whispered. “I was wrong.”

More pounding. This time, a voice followed.

“Naeris, open the door. If my men have to break it down, it will go harder on the boy.”

The local watch captain. Elam. Caldren had never understood his hatred—only that it had always been there, simmering beneath the surface.

His mother closed her eyes for a brief moment, then turned to him with urgency. “Behind the cupboard, there’s money. Take it. Go to your uncle in Vaelkaris—he works in the Imperial Library. He will help you.”

The door shuddered under another blow.

Her hands found his face, warm and trembling. “Seek the old magic, Cal. Promise me.”

His breath hitched. The old magic? That was impossible. The Empire had eradicated it long before he was born.

But this was his mother. And she was about to be taken from him.

“I promise,” he whispered.

“Whatever happens, don’t move. The magic will make them overlook you, but you must stay still.”

The door finally gave way, crashing open. Elam strode in, followed by soldiers.

They seized his mother, binding her arms. She didn’t resist. Didn’t fight. Just watched them, defiant, as they pulled a hood over her head.

Then the Seeker entered.

Tall, gaunt, dressed in the Empire’s midnight-blue uniform. He walked with a slight limp, his polished boots whispering against the wooden floor. But it was his eyes that made Caldren shudder—or rather, his lack of them. In their place, silvery metal gleamed, streaked with pulsing veins of red.

Caldren froze. Arcinium. The Empire’s cursed gift to its hounds. If the Seeker looked at him, the magic would not hide him.

“Is this the witch?” the Seeker asked, his voice cold, tinged with an islander’s accent.

“Yes, sir,” Elam replied. Then, to his men, “Search the house. Find the boy.”

Caldren’s breath caught in his throat. His mother had healed these men. His father had trained them before he was sent to die in the Emperor’s wars. And yet, they turned on them without hesitation.

The Seeker’s gaze swept over the room, lingering on the table stacked with books. His mother’s books. Stories of heroes. Of magic. Of things the Empire wanted forgotten.

“Burn it,” he said with a dismissive wave.

A small sound escaped his mother’s lips.

Elam grabbed her arm. “Where is the boy, Naeris? My men have searched the house. I’ll see him sent to the Fifth Legion—he’s literate, so they’ll likely put him with the scribes. A hard life, but at least he will live.”

His mother’s voice was calm. “He is somewhere you cannot follow, Elam.”

Then, she stumbled. Fell to her knees. The soldiers yanked her upright and dragged her into the night.

Elam scowled. “Burn this place to the ground. And find that boy—I want him in chains by sunrise.”

The men rushed to obey.

Caldren crept toward the back of the house, easing the cellar door open with a faint creak. He stilled. Did they hear?

The sound of oil sloshing, of fire crackling, answered his question. No time.

He slipped inside, closing the door behind him. Crawled to the far wall, fumbling for the loose brick. His mother had shown him this tunnel long ago, but he’d never imagined he’d need it. Who would want to hurt them?

He pushed the brick. A faint click. A hidden door swung open.

Smoke seeped in from above. The house was burning.

He crawled into the darkness, gripping the guiding rope. His hands bled from rough stone. His knees scraped raw. The panic clawed at him, whispering of men waiting at the other end—waiting to drag him away.

Then—he slammed into the wall.

The tunnel’s end.

He slumped against the stone, chest heaving. She was gone.

His knuckles throbbed, split and bleeding. He punched the wall anyway.

“Why?” His voice cracked. “What did we ever do to them?”

He sank to the ground, pulling his knees to his chest.

And when sleep finally took him, it was not rest.

It was escape.

Joni Mitchell – Blue

February 23, 2025February 19, 2025Anthony Panariello Leave a comment

There are albums that make you feel. And then there’s Blue, which doesn’t just make you feel—it undoes you. It strips you down to your rawest, most vulnerable self, forces you to stare directly into your own soul, and somehow, by the time it’s over, you’re grateful for the experience. There has never been, and likely never will be, an album more emotionally naked than this one. Joni Mitchell didn’t just write Blue—she bled it.

Released in 1971, Blue is the sound of a woman who has nothing left to hide. While rock and folk at the time were still playing around with the idea of confessional songwriting, Joni took it to an entirely new level. She didn’t just write about love—she wrote about love as it actually is: messy, euphoric, devastating, transformative. She didn’t just write about herself—she wrote about all of us. Every heartbreak, every moment of longing, every bittersweet memory—it’s all there, wrapped in her delicate, piercing voice and melodies so achingly beautiful that you can’t help but let them consume you.

It starts with “All I Want,” a song that sounds deceptively breezy until you realize it’s a desperate plea for love, fulfillment, and something more. Then comes “My Old Man,” a love song that refuses to romanticize love—it’s not about grand gestures, it’s about the way someone makes coffee in the morning, the way they exist in your space. And then we hit “Little Green,” and if you know, you know. The moment you realize she’s singing about the daughter she gave up for adoption, the weight of the song crashes down on you like a wave, and suddenly, Blue isn’t just an album anymore—it’s a private diary that you almost feel guilty for reading.

But if the first three songs make you lean in, “Carey” gives you a moment to breathe—a playful, free-spirited travelogue of her time in Greece with a man who was nothing more than a momentary escape. But just when you start to think she’s letting you off the hook, “Blue” arrives, and it’s devastating. It’s sadness distilled into song, the kind of song that doesn’t just express heartbreak—it is heartbreak.

Then there’s “California,” a love letter to home disguised as a road-weary traveler’s rambling thoughts, and “This Flight Tonight,” which captures regret in real-time as she second-guesses every decision she’s made. But the true emotional wrecking ball is “River.” It’s a Christmas song, but not in the way you think—it’s a song about wishing you could disappear, about drowning in your own sadness, about how even the most beautiful times of the year can be unbearable when you’re heartbroken. The loneliness in her voice is so palpable, so real, that even if you’ve never skated away on a frozen river, you feel like you have.

And just when you think you can’t take any more, she closes with “A Case of You” and “The Last Time I Saw Richard.” The former is one of the greatest love songs ever written, a song so intimate and poetic that it feels like it’s being whispered in your ear. The latter is a warning—a bitter, weary reflection on what happens when you let love make you cynical. It’s the perfect way to end an album that has spent the last forty minutes exposing every fragile, messy, beautiful part of the human condition.

What makes Blue one of the greatest albums of all time isn’t just its lyrics, its melodies, or even Joni’s hauntingly pure voice—it’s the fact that no one has ever made something this personal, this real, and this utterly fearless before or since. Artists like Taylor Swift, Brandi Carlile, and countless others have built their careers on the foundations that Blue laid down, but even they would tell you—there’s only one Joni, and there’s only one Blue.

This isn’t just an album. It’s an emotional experience. It’s a mirror. It’s a masterpiece. And if you’ve ever loved, lost, hoped, regretted, or simply felt—then Blue is already a part of you.

Worldwide Food Tour – Thailand

February 22, 2025February 18, 2025Anthony Panariello Leave a comment

A Dish That Defines Everyday Thai Cuisine

In the world of Thai street food, few dishes are as ubiquitous or as beloved as Pad Kra Pao (ผัดกะเพรา). This fiery, fragrant stir-fry is Thailand’s answer to a no-fuss, quick, and deeply satisfying meal—a dish so popular that it’s often referred to as the “fast food of Thailand”. Whether ordered from a bustling Bangkok street vendor or cooked in a home kitchen, Pad Kra Pao is a staple that embodies the bold flavors and simplicity of Thai cuisine.

Featuring stir-fried meat (usually pork or chicken) infused with the unmistakable aroma of holy basil (kra pao), combined with garlic, chilies, and a savory sauce, Pad Kra Pao is a dish that hits hard with heat, umami, and herbal freshness. It’s typically served with steamed jasmine rice and often topped with a crispy-edged, runny fried egg (kai dao, ไข่ดาว), which balances the dish’s spice with rich, creamy yolk.

The History: A Dish Born from Chinese Influence and Thai Adaptation

Though now a quintessential Thai dish, Pad Kra Pao has roots in Chinese wok-fried cooking techniques. Stir-frying meats with aromatics and soy-based sauces was introduced to Thailand by Chinese immigrants, and over time, local ingredients were incorporated to create something uniquely Thai.

One of the key defining elements of Pad Kra Pao is holy basil (Ocimum tenuiflorum), known as kra pao (กะเพรา) in Thai. Unlike the sweet basil commonly used in Italian cooking, holy basil has a more peppery, slightly anise-like flavor with a distinct clove-like aroma. This gives Pad Kra Pao its signature spicy and herbaceous kick that sets it apart from other Thai stir-fries.

Today, Pad Kra Pao is one of Thailand’s most popular one-dish meals (อาหารจานเดียว, ahan jan diao), loved by office workers, students, and street food enthusiasts alike. It’s the go-to dish for anyone craving bold flavors without the fuss—fast, inexpensive, and bursting with Thai identity.

What is Pad Kra Pao?

At its core, Pad Kra Pao is a stir-fry consisting of a protein of choice, aromatics, seasoning sauces, and the all-important holy basil.

Essential Ingredients:

Protein: Minced pork (moo sab, หมูสับ) is the most traditional choice, but variations include chicken, beef, shrimp, tofu, or even crispy pork belly (moo krob).
Holy Basil (Kra Pao): The star ingredient—adds an unmistakable herbal heat. If unavailable, Thai sweet basil or Italian basil can be substituted, though they lack the same depth of flavor.
Chilies (Prik Kee Nu, พริกขี้หนู): Small but fiery Thai bird’s eye chilies give the dish its characteristic spice.
Garlic: Pounded together with chilies to create the dish’s aromatic base.
Oyster Sauce & Fish Sauce: Provide deep umami and saltiness.
Dark Soy Sauce: Adds a hint of sweetness and color.
Sugar: Balances the heat and saltiness.
Fried Egg (Kai Dao, ไข่ดาว): Optional but highly recommended—the crispy edges and runny yolk add richness to the dish.

The magic of Pad Kra Pao lies in its simplicity—ingredients are quickly stir-fried over high heat in a wok, ensuring the flavors meld together while retaining a fresh, vibrant quality.

Tasting Notes: A Perfect Harmony of Heat, Umami, and Fragrance

Pad Kra Pao delivers an explosion of flavors in every bite:

Spicy: The bird’s eye chilies pack a fiery punch that lingers on the palate.
Savory & Umami: The combination of fish sauce, oyster sauce, and soy sauce creates a deep, satisfying saltiness.
Fragrant & Herbaceous: The holy basil provides an unmistakable peppery aroma that defines the dish.
Rich & Balanced: The crispy fried egg’s runny yolk tames the heat and adds a luxurious texture.

Each element plays a crucial role, resulting in a dish that is bold yet balanced, making it one of the most addictively delicious dishes in Thai cuisine.

How Pad Kra Pao is Served

Pad Kra Pao is always served with rice, making it a complete meal in itself.

Street-Style Pad Kra Pao – Ordered from a street vendor, usually made to order with your choice of meat, extra chilies, and sometimes topped with kai dao (fried egg).
Home-Cooked Pad Kra Pao – Slightly milder but equally flavorful, often customized with preferred proteins and spice levels.
Modern Variations – Some restaurants serve Pad Kra Pao with Wagyu beef, seafood, or plant-based proteins to cater to a wider audience.

While traditionally eaten with just a spoon and fork (no chopsticks!), Pad Kra Pao is a meal that doesn’t need any fancy accompaniments—it’s perfect just as it is.

Beyond Thailand: A Growing International Favorite

Pad Kra Pao has gained popularity beyond Thailand, thanks to its irresistible combination of spice, umami, and freshness. Thai restaurants around the world now offer their take on this classic dish, often adjusting the spice levels for local palates.

However, true Pad Kra Pao lovers know that the best versions are found in Thailand’s bustling street food markets, where the smoky aroma of stir-fried basil and chilies fills the air.